Asian-inspired dishes like Chicken Teriyaki Noodles capture the essence of savory, satisfying meals with vibrant flavors and textures. Imagine tender, juicy pieces of chicken, a medley of crisp, fresh vegetables, and thick, chewy udon noodles all coated in a luscious, homemade teriyaki sauce. This dish isn’t just a feast for your taste buds; it’s a treat for all the senses. The rich aroma of garlic, ginger, and soy sauce fills the kitchen as everything comes together in one pan.
PrintChicken Teriyaki Noodles
Juicy chicken, tangy teriyaki, and tender noodles come together for a bowl that’s impossible to put down. Get ready to crave seconds!
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
For the Teriyaki Sauce:
- 1/2 cup soy sauce: Provides the main umami flavor. For less sodium, try a low-sodium soy sauce or tamari for a gluten-free option.
- 1/4 cup water: Adjusts the consistency of the sauce.
- 2 tablespoons mirin (sweet rice wine): Adds sweetness and depth. Substitute with a splash of sake or extra honey if mirin isn’t available.
- 1/4 cup brown sugar: Adds a balanced sweetness. Light or dark brown sugar works well; just note that dark brown will give a richer flavor.
- 1 tablespoon honey: Offers a natural sweetness and thickness to the sauce. You could replace this with maple syrup or agave nectar.
- 2 cloves garlic, minced: Fresh garlic enhances the savory profile. Garlic powder can work in a pinch (use 1/2 teaspoon).
- 1 teaspoon grated fresh ginger: For warmth and zing. Ground ginger (1/4 teaspoon) is a substitute but lacks the same intensity.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water: This slurry thickens the sauce. Arrowroot powder or tapioca starch can be used if cornstarch is unavailable.
For the Chicken Teriyaki Noodle Dish:
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces: Chicken thighs offer a tender, juicy bite. Chicken breast can be used but may be slightly less tender.
- Salt and pepper: For seasoning the chicken.
- 1 tablespoon vegetable oil: Use a neutral oil like vegetable, canola, or sunflower oil for stir-frying.
- 12 ounces fresh or frozen udon noodles: Udon noodles provide a perfect chewy texture. Substitute with soba or even spaghetti if needed.
- 1 onion, sliced: Adds sweetness and balance.
- 2 carrots, julienned: Provides color, crunch, and slight sweetness. Bell peppers or zucchini are great alternatives.
- 2 cups broccoli florets: A hearty vegetable that soaks up the sauce well. Snap peas or green beans can also work.
- 1 cup sliced cabbage: Adds a mild flavor and crunch. Napa cabbage or bok choy makes excellent substitutions.
- 3 cloves garlic, minced: Elevates the dish’s aroma.
- 1 tablespoon fresh ginger, grated: Infuses warmth and depth.
- 2 green onions, sliced: Adds a mild onion flavor and fresh garnish.
- Sesame seeds: For garnish, adding a nutty flavor. Toasted sesame seeds provide extra flavor.
Instructions
- Prepare the Teriyaki Sauce
- In a small saucepan, combine soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Whisk to blend the flavors.
- Place the pan over medium heat and bring the mixture to a gentle simmer.
- Add the cornstarch slurry (cornstarch mixed with cold water) to the saucepan while whisking continuously to avoid lumps.
- Allow the sauce to simmer for about 2–3 minutes until it thickens, stirring often to prevent sticking. Once it reaches a smooth, glossy consistency, remove it from heat and set aside.
- Marinate and Cook the Chicken
- Season the chicken pieces with salt and pepper. Take about 1/4 cup of the teriyaki sauce and pour it over the chicken, tossing to coat. Cover and let the chicken marinate for at least 15 minutes in the refrigerator to absorb the flavors.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the marinated chicken pieces.
- Stir-fry the chicken for about 5 minutes or until it’s fully cooked and golden brown on all sides. Remove the chicken from the pan and set it aside on a plate.
- Cook the Vegetables
- In the same pan, add the sliced onion and julienned carrots. Stir-fry for 2–3 minutes until the onion is translucent and the carrots begin to soften.
- Add the broccoli, cabbage, garlic, and ginger, stirring occasionally. Cook for another 2–3 minutes or until the vegetables are crisp-tender. The goal is to retain a slight crunch for texture.
- Cook the Noodles
- Cook the udon noodles according to the package instructions, typically until al dente. Drain and rinse under cold water to stop the cooking process and remove excess starch.
- Add the drained noodles, cooked chicken, and the remaining teriyaki sauce to the pan with the vegetables.
- Combine and Serve
- Gently toss everything together, stirring to coat the chicken, noodles, and vegetables with the teriyaki sauce. Stir-fry for 1–2 minutes until everything is heated through and well combined.
- Serve the Chicken Teriyaki Noodles hot, garnished with sliced green onions and a sprinkle of sesame seeds.
Notes
- Swap the Protein: Try shrimp, beef, or tofu for variety. Tofu works especially well as it absorbs the sauce beautifully.
- Add Spice: For a kick, add a dash of sriracha or a sprinkle of red pepper flakes to the sauce.
- Make It Gluten-Free: Substitute soy sauce with tamari, and use gluten-free noodles.
- Switch Up the Noodles: Don’t have udon noodles? Soba, lo mein, or even spaghetti can work in a pinch.
- Vegetable Variations: Swap or add vegetables like bell peppers, mushrooms, snow peas, or baby corn for extra color and flavor.
- Prep Time: 5minutes
- Cook Time: 15 minutes
In this guide, you’ll find everything you need to prepare this easy, restaurant-quality meal. Whether you’re a seasoned chef or a home cook, follow along to bring this dish to life and enjoy tips to customize it to your taste!
Ingredients and Substitutions
For the best results, use fresh ingredients, especially when making the teriyaki sauce from scratch. Here’s a detailed list of ingredients, along with suggestions for substitutions if needed:
For the Teriyaki Sauce:
- 1/2 cup soy sauce: Provides the main umami flavor. For less sodium, try a low-sodium soy sauce or tamari for a gluten-free option.
- 1/4 cup water: Adjusts the consistency of the sauce.
- 2 tablespoons mirin (sweet rice wine): Adds sweetness and depth. Substitute with a splash of sake or extra honey if mirin isn’t available.
- 1/4 cup brown sugar: Adds a balanced sweetness. Light or dark brown sugar works well; just note that dark brown will give a richer flavor.
- 1 tablespoon honey: Offers a natural sweetness and thickness to the sauce. You could replace this with maple syrup or agave nectar.
- 2 cloves garlic, minced: Fresh garlic enhances the savory profile. Garlic powder can work in a pinch (use 1/2 teaspoon).
- 1 teaspoon grated fresh ginger: For warmth and zing. Ground ginger (1/4 teaspoon) is a substitute but lacks the same intensity.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water: This slurry thickens the sauce. Arrowroot powder or tapioca starch can be used if cornstarch is unavailable.
For the Chicken Teriyaki Noodle Dish:
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces: Chicken thighs offer a tender, juicy bite. Chicken breast can be used but may be slightly less tender.
- Salt and pepper: For seasoning the chicken.
- 1 tablespoon vegetable oil: Use a neutral oil like vegetable, canola, or sunflower oil for stir-frying.
- 12 ounces fresh or frozen udon noodles: Udon noodles provide a perfect chewy texture. Substitute with soba or even spaghetti if needed.
- 1 onion, sliced: Adds sweetness and balance.
- 2 carrots, julienned: Provides color, crunch, and slight sweetness. Bell peppers or zucchini are great alternatives.
- 2 cups broccoli florets: A hearty vegetable that soaks up the sauce well. Snap peas or green beans can also work.
- 1 cup sliced cabbage: Adds a mild flavor and crunch. Napa cabbage or bok choy makes excellent substitutions.
- 3 cloves garlic, minced: Elevates the dish’s aroma.
- 1 tablespoon fresh ginger, grated: Infuses warmth and depth.
- 2 green onions, sliced: Adds a mild onion flavor and fresh garnish.
- Sesame seeds: For garnish, adding a nutty flavor. Toasted sesame seeds provide extra flavor.
Step-by-Step Instructions
The recipe is split into three main parts: making the sauce, preparing the chicken and vegetables, and combining everything with the noodles. Here’s a detailed guide:
- Prepare the Teriyaki Sauce
- In a small saucepan, combine soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Whisk to blend the flavors.
- Place the pan over medium heat and bring the mixture to a gentle simmer.
- Add the cornstarch slurry (cornstarch mixed with cold water) to the saucepan while whisking continuously to avoid lumps.
- Allow the sauce to simmer for about 2–3 minutes until it thickens, stirring often to prevent sticking. Once it reaches a smooth, glossy consistency, remove it from heat and set aside.
- Marinate and Cook the Chicken
- Season the chicken pieces with salt and pepper. Take about 1/4 cup of the teriyaki sauce and pour it over the chicken, tossing to coat. Cover and let the chicken marinate for at least 15 minutes in the refrigerator to absorb the flavors.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the marinated chicken pieces.
- Stir-fry the chicken for about 5 minutes or until it’s fully cooked and golden brown on all sides. Remove the chicken from the pan and set it aside on a plate.
- Cook the Vegetables
- In the same pan, add the sliced onion and julienned carrots. Stir-fry for 2–3 minutes until the onion is translucent and the carrots begin to soften.
- Add the broccoli, cabbage, garlic, and ginger, stirring occasionally. Cook for another 2–3 minutes or until the vegetables are crisp-tender. The goal is to retain a slight crunch for texture.
- Cook the Noodles
- Cook the udon noodles according to the package instructions, typically until al dente. Drain and rinse under cold water to stop the cooking process and remove excess starch.
- Add the drained noodles, cooked chicken, and the remaining teriyaki sauce to the pan with the vegetables.
- Combine and Serve
- Gently toss everything together, stirring to coat the chicken, noodles, and vegetables with the teriyaki sauce. Stir-fry for 1–2 minutes until everything is heated through and well combined.
- Serve the Chicken Teriyaki Noodles hot, garnished with sliced green onions and a sprinkle of sesame seeds.
Flavor, Texture, and Aroma: What to Expect
With each bite, the distinct flavors of soy sauce, garlic, and ginger create a deeply savory taste, balanced by the sweetness of brown sugar and honey. The noodles soak up the rich, slightly sticky sauce, while the vegetables add a fresh, crisp contrast. The chicken remains juicy, carrying the sweetness and warmth of the marinade.
As the dish cooks, you’ll notice an intoxicating aroma—garlic and ginger mingling with soy sauce in a way that’s both comforting and appetizing. The sprinkle of sesame seeds adds a nutty note that ties everything together.
Tips and Variations
- Swap the Protein: Try shrimp, beef, or tofu for variety. Tofu works especially well as it absorbs the sauce beautifully.
- Add Spice: For a kick, add a dash of sriracha or a sprinkle of red pepper flakes to the sauce.
- Make It Gluten-Free: Substitute soy sauce with tamari, and use gluten-free noodles.
- Switch Up the Noodles: Don’t have udon noodles? Soba, lo mein, or even spaghetti can work in a pinch.
- Vegetable Variations: Swap or add vegetables like bell peppers, mushrooms, snow peas, or baby corn for extra color and flavor.
Serving Suggestions
Serve these Chicken Teriyaki Noodles with a light side, such as an Asian-style cucumber salad or steamed edamame. To elevate the presentation, garnish with extra green onions, sesame seeds, and perhaps a drizzle of spicy mayo or a side of pickled ginger.
Encouragement for Home Cooks
Chicken Teriyaki Noodles is a fantastic choice for anyone who enjoys Asian cuisine and wants to recreate the flavors of a restaurant meal at home. The recipe is versatile, quick, and perfect for weeknight dinners. Plus, making teriyaki sauce from scratch gives the dish an authentic touch that store-bought versions can’t quite match.
So grab those ingredients, fire up your wok, and treat yourself to a delicious, homemade noodle dish that rivals your favorite takeout spot. Happy cooking!